Japanese Microwave Cakes / 電子レンジスポンジケーキ

I bought 2 microwave cake tins from OG department store in Orchard Road some time back.  A normal round tin and a tube tin.  I was surprised that they actually turn out fairly decent cakes!  Of course, the tops don't get nicely browned, but that's a trade off for the lightning speed at which these cakes bake ... just 3 - 4 minutes!  I've found that steamed cake recipes can generally be microwaved.

Looks just like the picture on the box

Recipes in Japanese on the back of the microwave cake boxes 

電子レンジスポンジケーキ

Can't say I can read Japanese very well ... here's my rough translation ...

Using Pancake Mix                  Using Flour

100g   pancake mix                    90g     Flour  +  ½ tsp b/powder  (3/4 C flour)

2         eggs (m)                           3         eggs

30g     sugar                                90g      sugar   (1/3C + 1T)

50ml   milk                                 10g      butter  (2 tsp / 1 single serve. I think 2 is better)

10g     butter

Grease the cake tin with a little bit of corn oil. 

Beat eggs till frothy.  Place bowl over hot water. Add sugar in 2-3 lots (so that it will dissolve well) and beat till volume is doubled. If using pancake mix recipe, add milk gradually. Remove from hot water bath & beat some more till very thick or ribbon stage (see notes on RIBBON stage here).  Mix a few spoons of the beaten egg with cool melted butter in a small bowl (like tempering).  Beat it in.  Optional: beat in 1 tsp of vanilla essence. Sift in the flour in several lots, & fold / mix gently with a whisk (I recommend figure of 8 motion) or by hand (chefs recommend using palm + fingers).  Pour into the cake tin & give it a few taps against counter.  Microwave on high for 3 mins (800W) ... or 3 mins 30 sec (700W).   Can also bake in normal oven in 6" tin at 200 deg C for 30-40 mins.

Freshly baked! Odd indents in middle is from cake rising & pushing against the lid.

This is a Genoise sponge.  They tend to be very dry, and need further work.  Split it into 2-3 layers, sprinkle light sugar water / "imbibing syrup" (1T sugar dissolved in 2T water with 1 tsp alcohol) over the layers & sandwich with cream / frosting.  (Other ideas: serve in cubes with chocolate fondue or make trifle with it.) Here's a recipe for stabilized whipped cream (which won't fall apart & ooze):

Stabilized Whipped Cream
1/2 tsp unflavored gelatin

1 T cold water
1 pkt (200ml) whipping cream

Optional: 1-2 T sifted icing sugar

Put cold water in a shallow dish so that the water surface is quite big. Sprinkle the gelatin evenly over the surface of the water and leave it alone for at least 5 mins.  When the powder has "bloomed", microwave it for 10 secs.  Stir till dissolved. Allow it to cool to room temperature.

Whip the cream (with icing if using), until frothy.  Slowing dribble in cooled gelatin while beating.  Beat until cream is stiff. This is just enough for this tiny 18cm cake.  Not enough for piping. 

Variation:
This recipe is also for lady's fingers aka boudoir biscuits (like those used in tiramisu or charlotte cakes): pipe 3" lengths on baking paper, sieve castor sugar over, and bake for 10mins at 180 deg C.  For chocolate sponge, replace 1/4 of flour with cocoa.  For almond sponge, use 1/2 flour & 1/2 ground almonds. 
 

Mixed Fruit Chiffon Cake

 

100g pancake mix

2 eggs (m)

150ml milk

10g butter

30g sugar

50g mixed fruit & nuts

Follow the same steps as above but mix in fruit & nuts last.  Microwave for 4 minutes.